Nuts are a great source of protein and other nutrients. Considered heart-healthy, almonds in particular, which are high in monounsaturated fat can help reduce cholesterol levels in the blood which can lower the risk for heart disease and stroke. While all types of fats each carry 9 calories per gram, some fats are better than others. However, as with everything else, moderation is key so don’t go nuts over the nuts. Cheesy, I know.
Adding a little spice to plain nuts can make them additive. Hmmm, maybe that’s not such a good thing. Was I not just talking about moderation? Okay, here is the deal, make these only when you are going to have company, this way, you won’t find yourself repeatedly going to the jar ever so often, convincing yourself that you are only having a few, and before you know it more than half is gone and the day is far from over.
Photo by Cynthia Nelson
INGREDIENTS
- 3 tablespoons vegetable/canola oil
- 3 teaspoons garam masala
- 1 teaspoon chili powder
- 3 cups raw whole almonds
- Salt to taste
DIRECTIONS
Preheat the oven to 325 degrees F
Line a 13 x 18-inch baking sheet with parchment paper.
Add the nuts to a bowl and set aside.
Add the oil, masala and chili powder to a cold pan and place over medium-low heat. Stir to mix and let the mixture heat gently with the oil being infused with the spice powders. The oil is ready when it is fragrant.
Pour the spiced oil (scrape the pan) over the nuts as well as salt to taste and toss well to mix and coat.
Transfer the nuts to the baking sheet, spreading them out in an even layer. Scrape the bowl to remove any residual oil, spice or salt and add to nuts.
Roast nuts for 12 minutes, toss to mix and continue to roast for 10 minutes.
Remove from oven and let cool. Serve warm or at room temperature. If not serving right away, store in an airtight bottle at room temperature for 1 week, 2 weeks if stored in a cool dry place.
NOTES
If you can’t find chili powder, cayenne will do (but remember cayenne is very hot so add to suit your taste or the taste of those who will be eating the nuts).
Other dry seasonings such as your favourite all-purpose seasoning powder, garlic powder, roasted jeera powder, old bay seasoning etc. can be used to spice the nuts as well.
Minced fresh herbs such as rosemary, thyme, oregano and marjoram can be used to spice the nuts along with cracked or ground black pepper. Or red pepper flakes.
You can also use a combination of nuts for this recipe, try to let them be all of the same state, in this case, raw, to ensure even cooking.
